I'm not sure where the name of this recipe came from because it's been handed down from generation to generation in his family. Even my mother-in-law wasn't sure were the name had originated. It's not a pudding at all....it's baked apples with a cake-like topping. Whatever the name, it's called comfort food filled with lots of memories to my husband.
For the best results, use Granny Smith apples--lots of them! In these pictures, I've used 4 really large apples but that wasn't nearly enough after they had cooked down. I would recommend using at least 8 (yes, really!) large Granny Smith apples. Pile them high in the pan (and over the top of it) because they will cook down.
Apple Pudding
8x8 dish
8 - lg. Granny Smith apples, sliced thin
1/3 – ½ C. sugar
3 tsp. apple pie spice
Preheat oven to 350*
Preparing Apples:
Slice apples thin and pile high in dish. Sprinkle with sugar & spices and set in oven so that the apples can start cooking while you are preparing the cake topping.
I made two errors right off the bat...I chopped up the apples instead of thinly slicing them and I didn't use nearly enough of them to (over)fill the pan. Oh well, we gobbled it up nonetheless.
Cake Topping
Sift together in a bowl:
1 ½ C. flour
2 tsp. baking powder
½ tsp salt
Cream together in another bowl:
1/3c. sugar
¼ C. butter flavored shortening
1 egg, whipped
Alternate flour mix with ¾ c. milk into the creamed sugar mixture. Spoon on top of apples.
Bake for approx. 35 minutes or until light golden brown.
Enjoy!
8 comments:
I've never heard of apple pudding - it looks delicious!
Wow this looks great!! I will definitely give it a try!! Please stop by and visit my blog.
Oh boy does that look easy and yummy!!
LOL, not sure about the pudding name, but it looks REALLY good none the less. I think I am going to try this within the next two weeks.
Thanks!
I am so making this! One question-do you think I can use butter instead of the shortening? Let me know! It looks so delicious.
Prudy, I'm not sure if you can sub butter or not. I asked my MIL the same question when she first gave me the recipe. She always said to use it, so I've never tried changing it--but that's never stopped me before. lol! If you try it, please let me know if it works.
One more note I wanted to make, if the apples are really tangy, you might need to use more sugar. My MIL didn't cook with as many spices as I do so with that many apples, I would probably double the apple pie spices, too. Use your own judgement on what your family likes. :)
Thanks for all of the wonderful comments, ladies!!
Wow Tami that looks awesome! I wish you would have remembered this recipe a week ago when I still had all those apples LOL
Prudy, I've ready everywhere that you can substitute butter for shortening of equal amounts, so it's worth a shot!
Yum!! I'm a fellow TWD baker, and I was thinking that it would be nice if we all could chip in and get Laurie some small token/gift for all the work she does. Would you be willing to contribute? If I can get enough people, it would only be about $1 per person. No pressure :-) Let me know! bethberg12@yahoo.com
Post a Comment